Methi Pulao–Rice Recipes

Do you like Methi??? I actually love it.. There are so many dishes that can be made with this in both leaves form and seeds form.. They are so healthy, but not many appreciate it due to its slightly bitter taste... We add methi seeds (fenugreek seeds) to a lot of our daily dishes mainly sambar.. This pulao is made with the greens and is quite easy to make.. The flavor of the leaves are beyond words... I am not adding the whole garam masala spices here as I love the flavor of methi, but you may add if you prefer..

Ingredients

Fresh Methi Leaves - 2 bunches
Basmati Rice - 1 1/2 cups
Warm Water - 3 cups + 1/2 cup
Onion - 1 cup (chopped)
Potato - 1
Carrot - 1
Capsicum - 1/2
Fennel Seeds - 1/2 tea spoon
Cashew - 10
Salt - 1 3/4 tea spoons
Green Chili - 3
Garlic - 10 cloves
Ginger - 2 inch piece
Ghee / Butter / Oil - 2 table spoons
Coriander Leaves - for garnish

Method
Wash well and soak the basmati rice in 3 cups of warm water for 10 minutes
Cut the potato, carrot and capsicum to 1 inch pieces and set aside
Grind together green chili, ginger and garlic to a coarse paste and set aside
Cook the rice with the warm water (same in which it is soaked) in microwave for 15 - 18 minutes until well done and set aside
While the rice is cooking, heat ghee in a big pan, add fennel seeds ad cook for about 10 seconds
Now add the cashew and sauté until cashew changes color to light golden
Add green chili, ginger, garlic paste and sauté for 30 seconds
Now add the onions and salt and cook until the onions are clear
Add the chopped methi leaves and cook for a minute
Now add the veggies and add 1/2 cup water and reduce the flame to medium low and cook it covered until the vegetables are done
Add the cooked rice and mix well
Serve hot with your favorite side!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM